Monday, May 27, 2013

Upvasache Ratalache Vade / Sweet Potato Vade

Time 30 min
Sweet potatoes boiled, peeled and smashed 1 cup
Green Chilies 2
Curry leaves 3-4
Coriander 1 tbsp
For tempering
Oil 1 tsp
Cumin Seeds 1/4 tsp
For Batter
Shingada peeth 1/2 cup
Salt to taste
Pinch of baking soda

Heat oil in pan. Then add cumin seeds, curry leaves, green chilies. Then add chopped coriander and salt to taste. Immediately switch off the stove.  Keep in mind to do tempering using low flame. Then add potatoes. Mix well. Cool it. Make balls of 2 inch size round in shape but little flat.
To make batter add shingada peeth, salt, water and pinch of baking soda. Make batter not too thin or thick.
Heat oil in wok. Add enough oil so that vada can be deep fried evenly. Dip the balls in batter. Make sure that balls are entirely coated by the batter. Fry till golden brown. Serve with coconut chutney and fried chilies.


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